zucchini linguine with tomato sauce

June 19, 2015 • Nancy Wolfson-Moche

Today is the second birthday of this blog!  Hbty, vfb! I offered this dish for brunch last week. I have posted a few recipes for squash “pasta”, but this “linguine” has the texture and taste of a real pasta dish. I served it with leftover pressed cabbage salad and fresh sourdough bread, perfect for sopping up the few morsels that remained on our plates.

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serves 2

INgredients

2 medium-sized zucchini

1-2 Tablespoons EVOO

2 cloves garlic

4 small ripe tomatoes

pinch sea salt

fresh black pepper to taste

1 lemon

fresh grated parmigiana cheese (optional)

Process

Wash each zucchini well. Slice each squash lengthwise into half-inch thick slabs. Then slice each slab into half-inch wide strips and set aside.

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Peel and slice the garlic;

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wash and quarter the tomatoes. Then halve each tomato again.

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Heat a medium to large stainless steel skillet for about 30 seconds. Add the olive oil and then the garlic. Sauté it until it sizzles and begins to brown slightly. Add the tomatoes to the pan.

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When the tomatoes begin to soften, add a pinch of sea salt. Then cover the garlic and tomatoes with the sliced zucchini.

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As the zucchini begins to soften, use cooking chopsticks to integrate it with the sauce. If you want a more soupy sauce, add a few Tablespoons of boiling water.

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When the zucchini is soft and integrated with the sauce, plate it.  Grind some pepper, squeeze the lemon on it,

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and add a bit more sea salt (if desired) to taste. As an option, top with grated parmigiana cheese.

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©Nancy Wolfson-Moche 2015

Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).